Name: apple-pecan salad
Yield: 8
Ingredients: 2 cups raw pecans (divided); 1 tbsp coconut oil (melted); ½ tsp Himalayan salt; 3 tbsp fresh lemon juice; 2 tbsp extra-virgin olive oil; 1 tsp maple syrup; 3 romaine hearts (separated and cut); 1 granny smith apple (thinly sliced); pinch freshly ground pepper

apple-pecan salad

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Servings

Ingredients

2 cups raw pecans (divided)
1 tbsp coconut oil (melted)
½ tsp Himalayan salt
3 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
1 tsp maple syrup
3 romaine hearts (separated and cut)
1 granny smith apple (thinly sliced)
pinch freshly ground pepper

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Directions

Preheat oven to 350 degrees. Toss ½ cup pecans with coconut oil and salt. Spread on a rimmed baking sheet. Place remaining 1 ½ cups of pecans on another rimmed baking sheet. Roast for 10 minutes, stirring once.
Process dry roasted pecans in a high-speed blender until smooth. Measure out ½ cup pecan butter into a small bowl with lemon juice, oil, and maple syrup. Season with salt and pepper.
Combine romaine, apple slices, and pecan dressing and toss together. Top salad with salt-roasted pecans, and enjoy!

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